Milk Chocolate
Milk chocolate is usually the one that children prefer because it is much sweeter than dark chocolate. Even though it is not as healthy as dark chocolate, because of its lower liquor 
content, it is nevertheless a good energy booster if eaten with moderation.
Milk chocolate composition
Milk chocs differs from dark chocs because it contains milk and a lower percentage of cocoa solids. Good milk chocolate should contain at least 25% cocoa solids, 3.5% milk fats, 14% milk solids and not more than 55% sugar. Milk chocolate also contains lecithin and vanilla and some chocolate bars can contain other ingredients such as caramel, nuts, raisins. The better the brand of milk chocolate, the more cocoa it contains.
Characteristics of milk chocolate
Milk chocolate is very sensitive to heat, due to its high sugar content and good milk chocolate should be smooth and velvety. If stored in a cool and dry place, milk chocolate can be kept for up to one year. Milk chocolate can be used in some recipes, but it cannot be used to replace dark chocolate in most recipes, because of its lower cocoa content.
Origins
Milk chocolate is a late invention by Daniel Peter and Henri Nestlé. Daniel Peter was a Swiss candles manufacturer who started producing chocolate with his father in law. In 1867 they started including milk among the ingredients of their chocolate and started selling milk chocolate in 1875. Henri Nestlé, a baby food manufacturer, helped Daniel Peter in the production of milk chocolate, by providing a system to remove water from milk, thus allowing milk chocolate to be preserved for longer.
In 1879 Daniel Peter and Henri Nestlé formed the Nestlé Company.
